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Spicy Sauteed Fish with Olives and Cherry Tomatoes

Candida Sportiello writes: "As owner and chef of Il Giardino restaurant, on the tiny island of Ventotene off the coast of Naples, I've been cooking professionally for twenty-five years — but I've been cooking for pleasure for a good fifty years. As is the Italian way, most of my favorite recipes were handed down from my mother and grandmother, so they date from the early 1900s."

"I love having so many amazing ingredients at my fingertips on Ventotene: fish, lentils, wild asparagus, mushrooms, fava beans, and artichokes. They make it easy to produce home-style cooking at its best."

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Preparation

Heat olive oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add half of fish to skillet and sauté until just opaque in center, about 3 minutes per side. Transfer fish to platter. Repeat with remaining fish. Add parsley and crushed red pepper to same skillet; sauté 1 minute. Add tomatoes, olives, and garlic; sauté until tomatoes are soft and juicy, about 2 minutes. Season sauce with salt and pepper; spoon over fish.

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Recent Reviews

I did change the recipe a bit, but being able to modify and review here on Epicurious is my favorite part. Over the years, I have been grateful for the mistakes and improvements of those who have attempted recipes before me.
I used basil instead of parsley. In order to avoid stinking up the house, I lined pan with crinkled foil, added olive oil, the fish, more oil, and all other ingredients on top. I used marinated artichokes instead of olives on my boyfriend's fillet, because he doesn't like olives. Baked at 400 for 20 minutes, then broiled for 5-7min. Served atop white rice made with veggie broth and saffron alongside roasted asparagus with olive oil and balsamic. Drizzled the finished product with oil and lemon juice. It was amazing and beautiful. Given more time, I would have slow roasted the tomatoes, but they were delish anyway.

jennileigh from nyc /

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I have made this numerous times and love that it is so healthy, simple, inexpensive and delicious. I usually serve it over a little angel hair pasta, but one reviewers suggestion of rice sounds good as well. I thing a previous reviewers suggestion of broiling it sounds interesting, I do not believe it would be the same. And I am amazed that so many reviewers on this and other recipe sites totally change a recipe and give it a review. No, you are reviewing your recipe, not the one in question. If you want to make the recipe as printed and then make it again with your alterations and compare, fine. But to say "I didn't use cherry tomatoes, I used ..... " for example, means you did not make this recipe.

gastiger /

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I make this recipe often as I absolutely love it and find it to be quick and easy! I use about half the oil and since I'm not a fan of Tilapia, I have made it with Grouper, Mahi Mahi and Cod...all wonderful.

RestonRunner from Reston, VA /

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Love this dish. Easy to make and delicious! Will have to try the other versions from many reviews.